Zucchini muffins

Ingredients for 12 servings:

• 60 g margarine (half-fat margarine)
• 100 g sugar
• 150 g flour
• 1 tsp baking powder
• 2 eggs
• ½ tsp cinnamon
• 100 g oat flakes
• 250 g zucchini, grated
• 2 tbsp milk (if needed)
• 125 g powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

only 4 g of fat per piece

Preheat the oven to 175°C. Cream the half-fat butter with the sugar until fluffy, then gradually add the two eggs. Combine the flour with the baking powder and cinnamon, stirring in portions (I always use 3 tablespoons). Add the zucchini and oatmeal to the batter. If the batter is too dry, add the specified milk. Pour the batter into greased muffin tins or 12 paper baking cups and bake for about 35 minutes. For the glaze, mix the powdered sugar with hot water or lemon juice. The glaze should be thick (it holds better on the muffins). Depending on the thickness of the glaze, you can vary the amount of water or lemon juice, but please only add tablespoon at a time! Spread the glaze on the cooled muffins.